Makes 10 blossoms

Gently clean blossoms with a slightly damp paper towel or small artist’s brush. Set aside.

Place ricotta in a strainer placed over a bowl. Let drain for 20 minutes.

Place drained ricotta in a clean bowl. Add basil, lemon zest, salt and black pepper. Place mixture in a pastry bag fitted with a ½-inch round tip. Hold a blossom at the stem with one hand. With your other hand, carefully pipe cheese mixture into blossom, being careful not to overstuff. Bring flower petals up over cheese and give petals a gentle twist to encase cheese. Continue with remaining blossoms and cheese.

In a small mixing bowl, whisk together flour and 1 cup sparkling water. If batter is too thick, add more sparkling water as needed.

Place 1 inch of oil in a heavy sauce pot. Heat oil to 300 degrees, using an instant read thermometer to test the heat. When oil is ready, place 3 or 4 stuffed blossoms in the oil. Do not overcrowd blossoms. Fry for approximately 3 to 4 minutes, turning now and then, until lightly browned. Remove and place on a paper towel -lined plate. Continue with remaining stuffed flowers. Garnish blossoms with shredded Parmesan.